Lobster Stew with Baby Vegetables, Pike Mousseline, and Absinthe Shell Jus Recipe

Ingredients:

• 2 live lobsters, 1 1/2 pounds each
• 1/2 cup unsalted butter
• 2 cups diced yellow onions
• 1 cup diced carrots
• 1/2 cup diced celery
• 2 cups fish stock
• 1 cup heavy cream
• 1/2 cup cognac
• Salt and freshly ground black pepper
• 12 baby carrots, trimmed and peeled
• 12 baby zucchini, trimmed and halved lengthwise
• 12 baby turnips, trimmed and peeled
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic
• 1/2 pound pike fillet, minced
• 2 egg whites
• 1/2 cup heavy cream
• 1/2 cup absinthe
• 1/4 cup chicken stock

Directions:

1. Prep the Lobsters: Fill a large pot with water and bring to a boil. Cook the lobsters in the boiling water for 2-3 minutes. Remove the lobsters from the pot and set aside to cool. Once cooled, remove the shells and remove all lobster meat from the tail and claws. Cut the meat into bite-size pieces and set aside.
2. Melt the butter in a large saucepan over medium heat. Add the onions, carrots, and celery and cook until the vegetables are soft and lightly colored, about 5 minutes.
3. Add the fish stock, heavy cream and cognac and bring the mixture to a simmer. Cook for 10 minutes over medium heat until the mixture has thickened.
4. Add the lobster meat to the saucepan and cook for an additional 2-3 minutes until the lobster meat is heated through. Season with salt and freshly ground black pepper.
5. Preheat your oven to 350 degrees F (175 degrees C).
6. Prepare the Baby Vegetables: In a mixing bowl, toss the baby carrots, zucchini, and turnips with olive oil, garlic, salt, and pepper. Place them on a baking sheet and roast for 10 minutes or until tender.
7. Prepare the Pike Mousseline: In a food processor, puree the pike fillet. Add the egg whites and blend until the mixture is smooth. Add the heavy cream and blend again until the mixture is smooth and fluffy.
8. Prepare the Absinthe Shell Jus: In a small saucepan, combine the absinthe, chicken stock, and salt and black pepper to taste. Place the saucepan over medium heat and reduce the liquid by half.
9. To assemble the dish, divide the lobster stew between four bowls or deep plates. Spoon the absinthe shell jus around the edge of each bowl and top with a scoop of pike mousseline. Place the roasted baby vegetables on top of the mousseline.
10. Enjoy the dish hot with a side of crusty bread and a glass of white wine.

Verdict:

This dish is an elegant and flavorful combination of lobster stew, baby vegetables, pike mousseline, and absinthe shell jus. The stew is hearty and creamy, the baby vegetables are tender and roasted to perfection, and the pike mousseline adds a light and fluffy texture to the dish. The absinthe shell jus gives a unique and flavorful finish. Overall, this dish is perfect for a fancy dinner party or a romantic date night.